Banon/Banon á la Feuille

A French 'rind-washed', full-bodied, farmhouse cheese which has been produced in this alpine area of France for centuries - originally in the village of Puimichel. To keep this hand-moulded cheese moist, it's wrapped in chestnut leaves and tied with raffia.

A cows' milk version is made all the year, this being joined by a goats' milk variety between the spring and autumn.